Here’s a simple, golden, crispy fish fillet recipe — perfect for weeknight dinners, fish sandwiches, or a classic fish and chips meal. This method gives you a crunchy coating on the outside while keeping the fish flaky and tender inside.
🐟 Crispy Fish Fillet
🕒 Ready in: 25–30 minutes
🍽️ Serves: 4
📋 Ingredients:
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4 white fish fillets (cod, tilapia, haddock, or pollock — about 5–6 oz each)
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Salt and pepper, to taste
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1 teaspoon paprika
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1 cup all-purpose flour
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2 large eggs, beaten
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1½ cups breadcrumbs (panko for extra crunch, or regular)
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Oil for frying (vegetable, canola, or peanut)
🍋 Optional for Serving:
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Lemon wedges
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Tartar sauce or spicy mayo
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Fresh herbs or coleslaw
👨🍳 Instructions:
1. Prep the fish
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Pat fish dry with paper towels.
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Season both sides with salt, pepper, and paprika.
2. Set up the dredging station
Use 3 shallow bowls:
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Bowl 1: Flour
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Bowl 2: Beaten eggs
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Bowl 3: Breadcrumbs
3. Coat the fish
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Dredge each fillet in flour, shaking off excess.
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Dip into egg, letting excess drip off.
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Press into breadcrumbs, coating evenly.
(For ultra crispiness, double-dip: egg → breadcrumbs → egg → breadcrumbs again.)
4. Fry the fish
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Heat ½ inch of oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
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Gently place fillets in hot oil.
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Fry 3–4 minutes per side, or until golden brown and fish flakes easily with a fork.
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Remove to a wire rack or paper towels to drain.
5. Serve hot
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Squeeze lemon over the top.
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Serve with fries, slaw, or a light salad.
🌟 Tips & Variations:
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Air Fryer Method: Spray coated fish lightly with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
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Baked Version: Bake at 425°F (220°C) on a wire rack for 15–18 minutes.
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Add herbs (like parsley, dill, or thyme) to the breadcrumb mix for more flavor.
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Mix grated Parmesan into the breadcrumbs for a savory twist.